Garden Angelica

Angelica is a tall striking bushy shrub with glossy green leaves that produces attractive umbels of pale yellow-green flowers during early summer. The hollow stalks are ribbed, starting out purple at the base and lighten to pale yellow-green. The stalks are edible with a taste similar to that of celery, only sweeter. Angelica has a long history of cultivation for use as a medicine, flavoring agent and vegetable. Angelica means "Angel" and suggests divine healing power!

Planning

Difficulty

Moderate

Flowering time

Summer

Fruiting time

Autumn

Harvesting

Harvest leaves and stems throughout spring and summer, and the roots in autumn.

Propagation

Seed

Sow seeds shallowly in autumn. Germination takes 8-21 days. Transplant seedlings when they have their first set of true leaves and are still small.

Division

Divide roots in spring in their second year.

Special features

Crop rotation

Angelica is a heavy feeder and needs a lot of nutrients, crops should be rotated every two years.

Repels harmful insects

Deters hoverflies

Geography

Origin

Europe, Asia, North America
Russia, Iceland, Greenland, and the Himalayas

Natural climate

Cool to temperate

Environment

Light

Full Sun, Partial Sun

Soil moisture

Moist

Soil type

Chalk, Clay, Loam, Sand

Soil PH preference

Acid

Frost hardiness

Hardy

Uses

Medicinal

Used to treat colds, fever, congestion, digestion, help dispel gas, and calm a nervous stomach. Angelica root is warming and stimulating to the lungs, helping to ease chest congestion.

Edible

Roots, stems, seeds, leaves, and flowers are edible. The leaves can be dried and used in teas or as a seasoning.

Notes

Culinary, medicinal

Personality

Family

Apiaceae

Flower colour

White or greenish-white, Green, Yellow

Scent

Mild

Problems

Aphids, leaf miners, and spider mites can be a problem. Control the pests with blasts of water or insecticidal soap.